How to make Pad Kana Moo Krob (Chinese Broccoli with Crispy Pork) at home
Pad Kana Moo Krob, also known as Chinese Broccoli with Crispy Pork, is a delicious Thai stir-fry dish that combines the unique flavors of Chinese broccoli with crispy fried pork. Here's a detailed recipe to help you make this mouthwatering dish at home:
Equipment
- Wok or large skillet A wok is ideal for stir-frying due to its shape, but you can also use a large skillet or frying pan if that's what you have available.
- Deep-Fry Pan or Pot: For frying the crispy pork, you'll need a deep-fry pan or pot with enough vegetable oil to submerge the pork slices.
- Kitchen Tongs: Use tongs for flipping and removing the crispy pork from the hot oil safely.
- Cutting board and knife For chopping and preparing the Chinese broccoli, garlic, and other ingredients.
- Small Bowls: To mix and prepare the marinade for the pork, the stir-fry sauce, and any additional ingredients.
- Measuring spoons and cups To accurately measure ingredients like soy sauce, oyster sauce, sugar, and other sauces.
- Paper towels For draining and removing excess oil from the crispy pork.
- Stirring Utensil: A spatula or wooden spoon for stirring and tossing the ingredients in the wok or skillet.
- Small Whisk or Fork: To dissolve the cornstarch if you choose to use it for thickening the sauce.
- Plates and Serving Dish: To present and serve the finished Pad Kana Moo Krob.
- Serving Spoon or Tongs: For portioning and serving the dish onto plates.
- Optional: Strainer or Slotted Spoon: If you want to strain the hot oil after frying the pork to reuse it or dispose of it properly, you may need a strainer or slotted spoon.
- Optional: Mortar and Pestle: If you prefer to pound the garlic and Thai bird's eye chilies into a paste rather than mincing them, a mortar and pestle can be handy.
Ingredients
For the Crispy Pork:
- 1/2 lbs pork belly or pork shoulder, thinly sliced (about 225g)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- Vegetable oil for frying
For the Stir-Fry Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/8 cup chicken or vegetable broth
For the Stir-Fry:
- 1 bunch of Chinese broccoli (gai lan), washed and cut into bite-sized pieces
- 4 cloves garlic, minced
- 2-3 Thai bird's eye chilies, minced (adjust to your spice preference)
- Vegetable oil for stir-frying
Instructions
Marinate the Pork:
- In a bowl, combine the thinly sliced pork with soy sauce, oyster sauce, sugar, and salt. Mix well and let it marinate for about 15-20 minutes.
Prepare the Crispy Pork:
- Heat enough vegetable oil in a deep pan or wok for frying over medium-high heat.
- Once the oil is hot (around 350°F or 175°C), carefully add the marinated pork slices, making sure not to overcrowd the pan.
- Fry the pork until it turns golden brown and crispy, which should take about 4-5 minutes. Stir occasionally to ensure even cooking.
- Remove the crispy pork from the oil and drain it on paper towels. Set it aside.
Make the Stir-Fry Sauce:
- In a small bowl, combine oyster sauce, soy sauce, fish sauce, sugar, and chicken or vegetable broth.
Stir-Fry the Chinese Broccoli:
- Heat a tablespoon of vegetable oil in a wok or large pan over medium-high heat.
- Add minced garlic and Thai bird's eye chilies (adjust the amount to your spice preference) and stir-fry for about 30 seconds until fragrant.
- Add the Chinese broccoli to the pan and stir-fry for 2-3 minutes until it begins to wilt and turns bright green.
Combine Everything:
- Pour the prepared stir-fry sauce over the Chinese broccoli and stir-fry for an additional 2-3 minutes, or until the broccoli is tender-crisp and the sauce has thickened slightly.
Add Crispy Pork:
- Gently fold the crispy pork into the stir-fried Chinese broccoli and sauce, allowing it to absorb some of the flavors.
Serve:
- Transfer the Pad Kana Moo Krob to a serving plate and serve hot with steamed jasmine rice
Notes
- Chinese Broccoli (Gai Lan): Chinese broccoli is the preferred choice for this dish due to its slightly bitter and robust flavor. You can find it in most Asian grocery stores. If you can't find Chinese broccoli, you can substitute it with regular broccoli or kale, but the flavor will be slightly different.
- Crispy Pork: Achieving crispy pork requires thinly slicing the meat and ensuring it's dry before frying. You can pat the pork slices with paper towels before marinating them to remove excess moisture.
- Frying Pork: When frying the pork, be cautious as hot oil can splatter. Use a deep pan or wok to minimize the risk. Also, frying in batches helps maintain the oil temperature and ensures even cooking.
- Stir-Frying: Keep the wok or pan hot when stir-frying the Chinese broccoli. High heat allows for a quick cook, preserving the vibrant green color and crisp texture.
- Spice Level: Adjust the amount of Thai bird's eye chilies to your preferred spice level. You can deseed them for less heat or omit them altogether if you prefer a mild dish.
- Sauce Thickness: If you like your sauce thicker, you can add more cornstarch to the sauce mixture. Dissolve the cornstarch in a tablespoon of cold water before adding it to the sauce to prevent lumps.
- Serve Promptly: Pad Kana Moo Krob is best enjoyed immediately after cooking. The crispy pork tends to lose its crispiness if left to sit for too long in the sauce.
- Garnish: For added freshness and texture, you can garnish your Pad Kana Moo Krob with some chopped cilantro or Thai basil leaves before serving.
- Customization: Feel free to customize this dish by adding other vegetables like bell peppers, mushrooms, or carrots to the stir-fry. You can also use other proteins like chicken, shrimp, or tofu instead of pork.